Moroccan Chicken with Green Olives and Lemon

Ingredients

 2 Meyer lemons or regular lemons
  one tablespoon olive oil
  one gigantic onion, halved, thinly sliced
  two garlic cloves, pressed
  one tablespoon paprika
  two teaspoons ground cumin
  one teaspoon ground cinnamon
  one teaspoon ground ginger
  two cups low-salt chicken broth
  one four 1/2-pound chicken, cut in to 8 pieces, skin removed
  1/2 cup green olives

Preparation

 Cut one lemon into eight wedges. Squeeze enough juice from second lemon to live a pair of tablespoons; set wedges and juice aside. Heat oil in giant cooking pan over medium-high heat. Add onion and sprinkle with salt and pepper; saute till golden brown, regarding eight minutes. Add next five ingredients; stir one minute. Add broth; bring back boil. Sprinkle chicken with salt and pepper; increase cooking pan. Add lemon wedges. Cover, cut back heat to medium-low, and simmer till chicken is burnt through, turning often, twenty five to half-hour. Transfer chicken to platter. Add olives and a couple of tablespoons juice to cooking pan. Increase heat to high; boil uncovered to thicken slightly, regarding five minutes. Season with salt and pepper. Pour over chicken.